{"id":8912,"date":"2021-12-03T11:17:05","date_gmt":"2021-12-03T11:17:05","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/cyril-devilliers\/"},"modified":"2023-02-22T19:35:28","modified_gmt":"2023-02-22T19:35:28","slug":"cyril-devilliers","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/cyril-devilliers\/","title":{"rendered":"Cyril Devilliers"},"content":{"rendered":"\n
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\n Cyril Devilliers <\/h1><\/div>\n\n\n
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\n\tBorn in France, Cyril Devilliers begun his journey as an apprentice in Normandy. His extensive curriculum includes names such as Les Pr\u00e9s d\u2018Eugenie, La Ferme aux Grives, (the first one to be awarded three Michelin stars), Les Compagnies des Comptoirs, Girassol and Eleven. Today the chef shows all his talent and devotion for gastronomy at The Oitavos, in Cascais, about which he writes: \u201cour cuisine at The Oitavos neither wants nor can be classified as modern or rustic, contemporary or anchored in the past, less still author. Rather, it is authentic, supported by a unique terroir, spontaneous and above all generous\u201c. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Eel in teriyaki with zucchini and black pork sausage<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The Americans invented a name for dishes where fish and meat share the leading role. The suggestive Surf & Turf (here\u2018s the name) is a proposal by chef Cyril Devilliers and consists of a teriyaki eel with courgette and black pork sausage.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Eel (yellow)<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Characterized by its serpentiform body, cylindrical in the front and long in the rear, and narrower in the tail area, eels have a wide head with tubed-shaped nasal orifices and small rounded eyes. <\/p>\n

The \u00d3bidos lagoon is the breeding ground for a series of fish such as sea bass or sole, hardshell mollusks, such as clams and cockles, and mollusks such as these magnificent eels, our featured product this week. Characterized by its serpentiform body, cylindrical in the front and long in the rear, and narrower in the tail area, eels have a wide head with tubed-shaped nasal orifices and small rounded eyes. The animal goes through different phases in its life – being the yellow phase, the one with most significant growth – and can be found all over the North Atlantic, the Mediterranean Sea, and along the coast of Africa. Fried eels and eel stew are two of the very typical dishes made with eels.<\/p>\n\t\t\n\t\t\t \n\t\t

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Center<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world\u2019s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Born in France, Cyril Devilliers begun his journey as an apprentice in Normandy. His extensive curriculum includes names such as Les Pr\u00e9s d\u2018Eugenie, La Ferme aux Grives, (the first one to be awarded three Michelin stars), Les Compagnies des Comptoirs, Girassol and Eleven. Today the chef shows all his talent and devotion for gastronomy at The Oitavos, in Cascais, about which he writes: \u201cour cuisine at The Oitavos neither wants nor can be classified as modern or rustic, contemporary or anchored in the past, less still author. Rather, it is authentic, supported by a unique terroir, spontaneous and above all generous\u201c.<\/p>\n","protected":false},"author":3,"featured_media":8934,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[346,311,719],"tags":[],"acf":[],"yoast_head":"\nCyril Devilliers - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Nascido em fran\u00e7a, Cyril Devilliers inicia o seu percurso como aprendiz na Normandia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/cyril-devilliers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cyril Devilliers - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Nascido em fran\u00e7a, Cyril Devilliers inicia o seu percurso como aprendiz na Normandia.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/cyril-devilliers\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2021-12-03T11:17:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-22T19:35:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/12\/AR0RYGGw9.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/cyril-devilliers\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/12\/AR0RYGGw9.jpeg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/12\/AR0RYGGw9.jpeg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/cyril-devilliers\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/cyril-devilliers\/\",\"name\":\"Cyril Devilliers - 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His extensive curriculum includes names such as Les Pr\u00e9s d\u2018Eugenie, La Ferme aux Grives, (the first one to be awarded three Michelin stars), Les Compagnies des Comptoirs, Girassol and Eleven. Today the chef shows all his talent and devotion for gastronomy at The Oitavos, in Cascais, about which he writes: \u201cour cuisine at The Oitavos neither wants nor can be classified as modern or rustic, contemporary or anchored in the past, less still author. Rather, it is authentic, supported by a unique terroir, spontaneous and above all generous\u201c.\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/8912"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=8912"}],"version-history":[{"count":5,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/8912\/revisions"}],"predecessor-version":[{"id":12978,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/8912\/revisions\/12978"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/8934"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=8912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=8912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=8912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}